What does the aspen mushroom look like and what is its description (+24 photos)

A bright, dense cap reminiscent of autumn leaves, a thick stem, an impressive size, and a pleasant flavor have made the red-headed boletus a favorite forest delicacy in our latitudes. Despite the widespread popularity of red-headed mushrooms, as they are also called, few people know the beneficial properties of these mushrooms and that there are many species, each with its own unique characteristics.

Characteristic features of aspen mushrooms

The term "aspen boletus" covers more than one species of mushroom; in fact, it encompasses all species of the genus Leccinum, or Obabok. This genus belongs to the Boletaceae family of the Agaricomycetes class.

Appearance and photo

Redheads are distinguished by their striking appearance and impressive size, unlike many other edible mushrooms. A photo of the mushroom will help you clearly understand what a redhead looks like, but it's important to note that each species has its own characteristics that distinguish them from one another.

Morphology

The red-cap boletus differs from other mushrooms not only in its brightly colored cap and large fruiting body, but also in the way its flesh reacts to oxygen. The flesh of red-cap boletuses darkens where cut. When damaged, the flesh begins to produce quinones (chemicals in mushroom juice), which, when exposed to oxygen, turn the flesh first pink, then blue or black.

The cap ranges from 8 to 25 cm in diameter (spherical in young mushrooms, flattened-convex in mature ones), velvety, and reddish. The stem is up to 27 cm tall, dense, thick, often bluish at the base, and covered with scales.

Place of distribution

Red-headed boletuses are fairly common mushrooms and grow in virtually every forest worldwide. They can be found in the Caucasus, Europe, Western Siberia, and the Far East. They grow not only in deciduous forests but also in mixed forests, preferring cool, shaded areas.

Consumption

All members of the Leccinum genus are edible and can be safely added to food. Moreover, they can be prepared in any convenient way, from pickling to frying.

Types of aspen mushrooms and their descriptions with photos

The aspen mushroom family includes many species, each with its own distinctive characteristics, both in size and color. A description of the Leccinum species is provided below.

Red aspen or russula

The appearance of the red cap changes as it matures. In the early stages of growth, its cap is hemispherical, later becoming pillow-like, and at the very end of maturity, it becomes convex. The color of the tubular layer also changes during growth: initially white, it later acquires an ocher hue.

The cap's diameter typically ranges from 7 to 18 cm. The cap's color is closely related to its growth site. In forests dominated by poplars, the bright cap has a slight gray tint, while near aspen, the cap is predominantly dark red.

The flesh is dense, fibrous, and white. The stem is covered with scales that vary in color from white to brown. The stem can reach 18 cm in length and 4 cm in width. It has no distinct aroma or taste. It prefers to grow near aspen, poplar, oak, and birch, but does not grow near conifers.

Reddish or yellowish brown

Another name for this species is the aspen mushroom. It is the largest of the aspen mushrooms, distinguished not only by its stocky body but also by the height of its stem. The stem measures 22 cm by 7 cm in height and width. The scales are small, ranging from brown to black.

The cap is shaped like a hemisphere, covered in a dry, matte skin with a slightly velvety texture. The cap is 25 cm in diameter and can be yellow or brown. As it matures, the color fades, and the cap takes on ochre hues. The flesh, like that of most redheads, is dense and white, turning purple or blue when cut, with a green tint at the stem. This species is most often found growing under birch trees.

White aspen mushroom

This mushroom is a rare species and is listed in the Red Book of Threatened Species. Its most distinctive feature is the color of its cap. Unlike its colorful relatives, this aspen mushroom is completely white, hence its name. The cap's skin changes with moisture; during rainy seasons, it becomes slimy, while during dry seasons, it remains dry and smooth.

The tubular layer is light, becoming gray as it grows. The cap shape is similar to that of the variegated scaly-sided ...

Oak sapling

It's practically indistinguishable from the red or yellow-brown variety. The only distinguishing features are the chestnut-brown cap and the almost cylindrical shape of the stem, which only slightly thickens toward the bottom.

The scales are brownish-red. The flesh is mostly white, but may contain a small amount of gray or almost black veining. It grows primarily near oak trees.

Pine redhead

It has a fairly tall stem (up to 18 cm) covered with brown scales. The cap is brown with an orange tint.

The tubular layer changes color as it grows, from white to light brown with a grayish tint. The cut surface takes on a purple-gray hue. It grows in pine forests.

Painted-legged aspen

This species differs from its relatives by its small pink cap and light pinkish-yellow scales on the stem.

The stem is smooth and cylindrical in shape. The tubular layer is angular, pink with a bronze tint.

Collection rules

It's best to pick aspen mushrooms after the rain, as they love moisture and grow quite quickly during periods of high humidity.

Where to look and how to cut?

These mushrooms grow better in deciduous forests than in mixed forests. It's important to keep in mind that aspen mushrooms take an average of 3-6 days to grow, so don't go to the same spot more than twice a week. Otherwise, you risk losing your catch.

They grow primarily in clusters, allowing for large quantities of redheads to be collected at once. It's best to pick young aspen mushrooms, as they spoil quickly and there's a high risk of not being able to bring them home. Aspen mushrooms should not be pulled out of the ground due to damage to the mycelium. Mushrooms should be carefully cut off at the base with a knife.

Differences from false, inedible varieties

When going foraging, it's also important to be aware of the existence of similar, inedible varieties of the boletus. Among the species similar to the aspen mushroom, only one is inedible—the gall mushroom, commonly known as the false porcini mushroom.

To distinguish it from the aspen boletus, you need to know that the bitterling mushroom has no scales on the surface of its stem. Instead, the stem is covered with a brown mesh. The cap is pale brown with light spots along the edges. The cut surface of the mushroom turns dark pink, not blue, and later turns brown. The bitter taste of this mushroom cannot be removed by any type of processing.

Useful properties and restrictions on use

Redheads not only have a pleasant taste but also a number of beneficial properties. The mushroom flesh contains a large number of vitamins and beneficial microelements, including:

• vitamins PP, C, A and B2;
• potassium;
• dietary fiber;
• proteins, fats and carbohydrates;
• iron;
• phosphorus;
• amino acids.

This abundance of beneficial elements allows aspen mushrooms to be used as a treatment for high cholesterol. They also stimulate wound healing and boost immunity, making them useful for treating herpes labialis, frostbite, and other skin conditions.

Recipes and cooking features

Redheads are very delicate mushrooms and begin to spoil immediately after cutting, so they need to be heat treated quickly. Before boiling or freezing aspen mushrooms, inspect them for rot and trim off any damaged areas. This will help prevent poisoning. Before any heat treatment, mushrooms are thoroughly washed.

It's best to cook them with salt and peel the caps first. Cooking time is 20-30 minutes. Enjoying the delicious flavor of aspen mushrooms doesn't require much time or effort. Simply fry the mushrooms in butter with onion, ground black pepper, and salt after cooking.

To do this you need to take:

1. Aspen mushrooms (200-300 g).
2. Onion (1 pc.).
3. Butter (30-40 g).
4. Salt and ground pepper (to taste).

Dice the onion and aspen mushrooms. Fry the onion first until translucent, then add the main ingredient. Fry the aspen mushrooms until all the moisture has been released. Then add the spices and fry for another 5-10 minutes.

Answers to frequently asked questions

This section contains answers to frequently asked questions from novice mushroom pickers:

Aspen boletuses are mushrooms that have won the hearts of many mushroom pickers not only for their taste but also for their appearance. It's hard to miss such a vibrant mushroom while strolling through the forest. Aspen boletuses are also rich in vitamins and beneficial microelements, making them popular in folk medicine.